Roasted Pumpkin-Apple Soup

Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal or for dinner with grilled sharp Cheddar sandwiches.

Recipe adapted from Alice Waters

Used by permission. (c) Eating Well, Inc.

American

Lunch

Easy

Ingredients

4 pounds pie pumpkin, or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)		1 tablespoon chopped fresh sage
4 large sweet-tart apples , such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths		6 cups reduced-sodium chicken broth, or vegetable broth
1/4 cup extra-virgin olive oil		1/3 cup chopped hazelnuts, toasted (see Tip)
1 1/4 teaspoons salt, divided		2 tablespoons hazelnut oil
1/4 teaspoon freshly ground pepper

directions

Prep: 30 min Total: More than 60 min

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1
Preheat oven to 450F.
2
Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
3
Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.

notes

Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.

To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

nutritional information

Calories: 180		Fiber: 6 g
Fat: 9 g		Saturated Fat: 1 g
Carbohydrates: 25 g		Protein: 3 g
Sodium: 525 mg		Monounsaturated Fat: 7 g
Exchanges: 1 starch, 1/2 fruit, 2 fat		Cholesterol: 0 g
Carbohydrate Servings: 1		Potassium: 569 mg
Nutrition Bonus: Vitamin A (290% daily value), Vitamin C (40% dv), Potassium (16% dv).

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Roasted Pumpkin-Apple Soup

Ingredients

directions

notes

nutritional information